Keri Na Gotla Nu Shaak Recipe – Gujarati Style Ripe Mango Curry
Overview
Keri Na Gotla Nu Shaak, a delightful Gujarati-style ripe mango curry, showcases the vibrant flavors and textures of ripe mangoes combined with a blend of traditional spices. This easy-to-prepare dish is perfect for a summer meal, bringing the sweetness and tanginess of mangoes to your table, complemented beautifully by spices that elevate its flavor profile. Pair it with hot steamed rice or soft puris for a comforting and satisfying meal that encapsulates the essence of Gujarati cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango (softened) | 3 Mangoes |
| Gram Flour (Besan) | 1 ½ tablespoons |
| Red Chilli Powder | 1 teaspoon |
| Cumin Powder (Jeera) | ½ teaspoon |
| Coriander Powder (Dhania) | ½ teaspoon |
| Jaggery (adjust based on sourness) | 2 tablespoons |
| Salt | To taste |
| Water | ¾ cup |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | ½ teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Dry Red Chilli | 1 |
| Curry Leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Fat | 5 g |
(Nutritional values are approximate and may vary based on the specific ingredients used.)
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Servings
- Servings: 3
- Cuisine: Gujarati
- Course: Lunch
- Diet: Vegetarian
Instructions
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Prepare the Mangoes: Begin by gently rolling the ripe mangoes between your palms to soften them. This helps to release the pulp easily.
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Extract Mango Pulp: Cut the softened mangoes in half and scoop out the pulp, discarding the seeds. Place the pulp in a mixing bowl.
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Mix the Ingredients: To the bowl with mango pulp, add 1 ½ tablespoons of gram flour (besan) and gently fold it in to avoid lumps. Next, incorporate ¾ cup of water, followed by 1 teaspoon of red chili powder, ½ teaspoon of cumin powder, ½ teaspoon of coriander powder, 2 tablespoons of jaggery (adjust according to the sourness of the mango), and salt to taste.
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Cook the Mixture: Transfer this mixture into a saucepan and bring it to a boil over medium flame. Once it reaches a rolling boil, reduce the heat and let it simmer for 10 minutes. After simmering, turn off the flame.
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Prepare the Tempering (Tadka): In a small tadka pan, heat 1 teaspoon of sunflower oil over medium flame. Add 1 teaspoon of mustard seeds and 1 sprig of curry leaves. Allow them to crackle. Then, add ½ teaspoon of split white urad dal, stirring until it turns golden brown.
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Finish the Tempering: Once the urad dal is golden, add ½ teaspoon of turmeric powder, 1 pinch of asafoetida, and 1 dry red chili. Stir briefly and turn off the flame.
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Combine and Serve: Pour the tempering over the simmered mango curry, stirring gently to combine all the flavors. Your Keri Na Gotla Nu Shaak is now ready to serve!
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Serving Suggestions: Serve the Keri Na Gotla Nu Shaak hot, paired with steamed rice, puris, or phulkas. For a refreshing addition, serve it alongside boondi raita to balance the flavors and enhance your summer dining experience.
Conclusion
This Keri Na Gotla Nu Shaak recipe embodies the sweet and tangy essence of ripe mangoes, crafted with the simplicity and heart of Gujarati cooking. The balance of spices and the natural sweetness of mangoes create a delightful dish that is sure to become a favorite at your table, especially during the warm summer months. Enjoy this comforting curry as part of a wholesome meal that brings together family and friends around delicious food!
